The story of Florita

The story of Jim Barry Wines’ Watervale vineyard Florita (pictured) is a fascinating slice of wine history. It’s also a good example of why family businesses make more sense than corporations in the wine industry. Peter Barry, CEO of Jim Barry Wines, told me the story.

Moppity cleans-up at Royal Hobart Wine Show

NSW winery Moppity Vineyards has won the Most Successful Exhibitor trophy at the Royal Hobart Wine Show. Before you yawn (do we need to know the results from every wine show?), consider this. The next-smallest winery ever to win this award was De Bortoli, which is about 300 times the size of Moppity. At least that’s the estimate of Moppity owner Jason Brown.

Under $30

Ata Rangi 2015 Sauvignon Blanc, Martinborough $24 Weighty, concentrated Sauvignon Blanc with a mix of gooseberry and red capsicum together with riper nectarine/tree fruit flavours plus a seasoning of nutty yeast lees character. Textural, satisfying wine in quite a complex style. (Screwcap) Score: 95 ★★★★★ –

Under $40

Saint Clair 2015 Wairau Reserve Sauvignon Blanc, Marlborough $33.90 Big, rich and very textural Sauvignon Blanc with a mix of passionfruit, grapefruit, green capsicum, guava and a suggestion of mineral character. Impressively concentrated wine with an equally impressive and lengthy finish. (Screwcap) Score: 95 ★★★★★ –

Wine Of The Week

Crawford River Riesling, Henty 2014 – $40 cellar door; $48 retail This is the new release – at a generous 18 months old. Very light yellow hue with a gorgeously floral, fresh fragrance. It’s intense yet also subtle, with a tickle of sweetness resulting in

The psychology of wine tasting

Along with a couple of dozen other wine professionals I recently attended a mysterious-sounding blind tasting at the University of Sydney’s Psychology School, hosted by Professor David Alais. I’ll leave the experiment aside till the results are released, which should be in a few weeks, and focus on the talk because there was a presentation after the tasting by the school’s Dr Alex Russell. It was entitled The Psychology of Wine tasting, and it discussed the sensory processes underlying taste and smell, and how they apply to wine tasting.